Meats
Almost everything you should know about meat!
Firstly, it is probably a good idea to get a meat thermometer to start out with. If you do not have a lot of experience cooking meats, the watchword: ?better safe than sorry? is a good one to follow. There are many differing opinions about the relative merits and/or dangers or eating meats at varying degrees of doneness. One thing is certain and that is the fact that your guests or family are not likely to get sick from eating meat that is too well done. Even though like many things in life, I believe that the pendulum has swung too far and we become overly cautious about many things, it is nevertheless probably wise to be err on the side of caution.
I do not profess to know the different internal temperatures of various types of meat that are considered to be sufficient to kill bacteria. Indeed, I personally believe that the majority of the population could eat fresh raw meat of almost any variety and not suffer any ill effects. We are, after all, a omnivorous, if not carnivorous, species. Eating our meats cooked is a choice that we have made for ourselves not one that nature made for us.
Remember that not all meats are created equal and that more often than not, you get what you pay for. Generally, the cheaper the cut of meat, the harder you will have to work to make it palatable. The art and science of marinading will come in very handy if you are buying meats on a limited budget (and who isn?t these days?).
Click on the Hints & Tips graphic below to visit our Help Section for meats.
If you want more you should consider purchasing our Un-Cookbook which includes recipes as outlined in each section. Our entire database of Hints and Tips (over 600) is also available on CD-Rom. Check out our Products page for more information
